What is the culinary difference...

Quoted message said:

Melba's Jammin said:

Maybe beet sugar is less desirable because it's "so common."
JMO.

Some vegans will not eat cane sugar. Apparently *some* cane
sugar is processed with bone char, which counts as an animal
product to some vegans, and it's impossible to know if the
cane sugar you have was processed that way or not. Beet sugar
is never processed with bone char.

Actually, the only time I have heard a real preference for
cane sugar is in soft drinks like Coke where the substitute is
corn syrup, not beet sugar. Some folks go out of their way to
buy the "Kosher for Passover" Coke since it has to be made
with cane sugar for reasons I don't even pretend to understand,
so I don't know where kosher laws stand with regard to beet sugar.

Bill Ranck
Blacksburg, Va.

Hi Bill.

It's been a long time since I was a yeshiva boy, but here's my
recollection.

When leaving Egypt the Hebrews had no time to let their bread leaven,
so they made flat bread -- matzo. As a result, leavened products are
forbidden during Pesach (Passover). Because the leavening begins very
quickly, practically all grain products are forbidden during Pesach
(except the very few closely supervised by a rabbibical authority -- in
practice, only matzo). Five (I believe) grains were commonly known
(used?) back then: wheat, oats, barley, rye and spelt. They are all
specifically forbidden. Then there are those things that look like or
have grain-like properties -- corn, rice, legumes, etc. These are
called kitnyot and are forbidden by extension. Hence, corn syrup (and
all corn products) is forbidden during Pesach. There are some
differences in the extension between Ashkenazim (Central and Eastern
European Jews) and Sephardim (Oriental Jews -- to include Spanish,
Italian, Greek, Turkish, Arab Jews and I believe many if not most
British, French and Dutch Jews). Ashkenaz and Sepharad translate as
Germany and Spain, respectively). Most American Jews are of Ashkenazi
backgrounds. Beets and cane don't have grain-like properties, so as
long as production using them is monitored by a rabbinic authority (to
ensure nothing improper is introduced) products using them are Kosher
for Passover.

-bwg
"My thoughts are, we're going to get somebody who knows what they're
talking
about when it comes to rebuilding cities."
G.W. Bush

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

...between cane sugar and beet sugar? Are there noticeable differences in
cooking properties or taste?

I have always bought cane sugar and have heard that beet sugar was "less
desirable". True/false?

I found the article I read. It was the SF Chronicle.

http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1999/03/31/FD91867.DTL

Christine

That is very interesting.

Thanks

Dimitri

Quoted message said:

Quoted message said:

corn syrup, not beet sugar. Some folks go out of their way to
buy the "Kosher for Passover" Coke since it has to be made
with cane sugar for reasons I don't even pretend to understand,
so I don't know where kosher laws stand with regard to beet sugar.

Quoted message said:

Hi Bill.

Quoted message said:

It's been a long time since I was a yeshiva boy, but here's my
recollection.

Quoted message said:

When leaving Egypt the Hebrews had no time to let their bread leaven,
so they made flat bread -- matzo. As a result, leavened products are
forbidden during Pesach (Passover). Because the leavening begins very
quickly, practically all grain products are forbidden during Pesach
(except the very few closely supervised by a rabbibical authority -- in
practice, only matzo). Five (I believe) grains were commonly known
(used?) back then: wheat, oats, barley, rye and spelt. They are all
specifically forbidden. Then there are those things that look like or
have grain-like properties -- corn, rice, legumes, etc. These are
called kitnyot and are forbidden by extension. Hence, corn syrup (and
all corn products) is forbidden during Pesach. There are some
differences in the extension between Ashkenazim (Central and Eastern
European Jews) and Sephardim (Oriental Jews -- to include Spanish,
Italian, Greek, Turkish, Arab Jews and I believe many if not most
British, French and Dutch Jews). Ashkenaz and Sepharad translate as
Germany and Spain, respectively). Most American Jews are of Ashkenazi
backgrounds. Beets and cane don't have grain-like properties, so as
long as production using them is monitored by a rabbinic authority (to
ensure nothing improper is introduced) products using them are Kosher
for Passover.

Interesting. Thanks for the explanation. I knew there was a rule
about not using corn syrup, but don't recall ever hearing why.
Having grown up not to far from NYC I know some of the rules, but
not always the reasons. I do find this stuff interesting.

Bill Ranck
Blacksburg, Va.

Shaun aRe said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

...between cane sugar and beet sugar? Are there noticeable differences in
cooking properties or taste?

I have always bought cane sugar and have heard that beet sugar was "less
desirable". True/false?

To my taste I cannot tell, to be honest. Far as I was aware they are
chemically the same sugar - sucrose. So they should not be any different
culinary, outside of possibly crystal texture... ?

Shaun aRe

Correctly refined beet sugar and cane sugar are both sucrose. Cheap
refiners might produce products that differ chemically but sucrose is
sucrose.

Have used both for years, depending on in which country I'm living.
There has never been a difference in baking, syrups, sweets/candies,
jams or anything else made with sugar.

The 'less desireable' is a marketing ploy by the cane sugar refiners.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

...between cane sugar and beet sugar? Are there noticeable differences in
cooking properties or taste?

I have always bought cane sugar and have heard that beet sugar was "less
desirable". True/false?

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

According to a pastry chef friend of mine, both cane and beet sugar are
sucrose. However, there are minute differences that can make a difference in
the kitchen, depending on what you're using it for. Cane sugar will produce
superior results in caramelization, in particular. The crystallization
properties are different as well, which can make a big difference if you're
making candies or the like.

HTH,
kimberly

Quoted message said:

In article <%boWe.14719$mH.7018@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

...between cane sugar and beet sugar? Are there noticeable differences in
cooking properties or taste?

I have always bought cane sugar and have heard that beet sugar was "less
desirable". True/false?

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

According to a pastry chef friend of mine, both cane and beet sugar are
sucrose. However, there are minute differences that can make a difference in
the kitchen, depending on what you're using it for. Cane sugar will produce
superior results in caramelization, in particular. The crystallization
properties are different as well, which can make a big difference if you're
making candies or the like.

HTH,
kimberly

Quoted message said:

And beet sugar smells burnt and bitter while cane sugar smells sweet and
almost vanilla like.

marcella

Christine Dabney said:

On Thu, 15 Sep 2005 16:22:11 +0200, jake <[email hidden]>

Quoted message said:

Wayne Boatwright said:

...between cane sugar and beet sugar? Are there noticeable differences in
cooking properties or taste?

I have always bought cane sugar and have heard that beet sugar was "less
desirable". True/false?

I don't know anything aboutr this topic, but I think I will learn and
then become a food snob at parties.... Nah, I won't really. But that's
what some of these debates are really about, IMO.

Well...some of these, play out in practical terms, not just a
theoretical debate. Like this one.

Try both types of sugar in a recipe that you know, and see for
yourself if there is any difference.

Christine

I am willing to do so, but I only use up about 1 kg of sugar a year
and I still have 2.4 kgs in stock. So ti will take me some timebefore I
am ready to buy more sugar 🙂

BTW, cane sugar is ahrd to find here. We grow beets, but not sugar cane
in The Netherlands.

Christine Dabney said:

Wayne Boatwright said:

...between cane sugar and beet sugar? Are there noticeable differences in
cooking properties or taste?

I have always bought cane sugar and have heard that beet sugar was "less
desirable". True/false?

There was a great article in the Washington Post about a year or so
ago...at least I think it was that newspaper. May have been another
one.

Anyway, beet sugar doesn't perform in the same way as cane sugar, and
doesn't caramelize as well. Not as good for baking, from what I
remember. There were other differences too, but now I cannot
remember them.

Their recommendation was to use cane sugar.

Christine

I grew up where only beet sugar was available and now I live where cane
sugar is commonly used. For everyday cooking and baking I see absolutely
no difference in them.

Monika